Tuscan Soup with White Beans
Tuscan Soup with White Beans is the kind of meal that makes a chilly evening feel a little more special. With tender white beans, savory Italian sausage, tomatoes, spinach, and a creamy broth, this slow cooker soup brings plenty of flavor to the table without requiring hours of hands-on cooking.
Ingredients
- 1 lb 450 g mild or hot Italian sausage
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 4-5 garlic cloves minced
- 2 cans 15 oz each cannellini beans, drained and rinsed
- ½ cup chopped sun-dried tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 3 cups baby spinach
- Salt to taste
Instructions
- Heat olive oil in a skillet over medium heat. Brown the sausage for 6-8 minutes, breaking it into small pieces.
- Transfer the sausage to the slow cooker. Add the onion, garlic, drained beans, sun-dried tomatoes, Italian seasoning, black pepper, and chicken broth.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the vegetables are tender and the flavors have blended.
- Stir in the heavy cream and Parmesan during the final 20-30 minutes. Mash a few beans if you'd like a thicker broth.
- Add the spinach for the final 5-10 minutes. Taste, adjust the salt, and serve hot with extra Parmesan and crusty bread.
- Storage: Refrigerate for 3-4 days or freeze for 2-3 months for best quality. Reheat gently until steaming hot.